2 pounds sweet potatoes, about 4–5 medium potatoes
1/2 cup unsweetened non-dairy milk
2 tablespoons Pompeian Extra Virgin Olive Oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 yellow onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
8 ounces mushrooms, sliced
1 1/2 cups dry brown lentils
3 cups vegetable broth or water
1 teaspoon ground thyme
1/2 teaspoon ground oregano
3/4 cup green peas
3/4 cup corn
Fresh thyme, for garnish
Preheat oven to 350F.
Peel sweet potatoes. Cut into 1-inch chunks
Fill a large pot with water; bring to a boil and add potatoes. Boil for 15-20 minutes, until fork tender. Drain. In a large bowl, add potatoes; mash until smooth. Add non-dairy milk, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Set aside.
In a large oven-safe skillet* (like cast iron) over medium heat, warm 1 tablespoon olive oil. Add onion; cook for 5-7, until they begin to brown. Add garlic; cook for 1-2 minutes, until fragrant. Add carrots and mushrooms; cook for 5-7 more minutes, until they are slightly tender.
Add lentils, broth or water, thyme and oregano; stir. Bring to a boil, cover and lower heat to simmer. Cook for 15-20 minutes, until lentils are tender. Add green peas, corn, 1/2 teaspoon salt and 1/4 teaspoon salt. Stir to combine.
Use a wooden spoon to fill pan evenly with lentil mixture and flatten on top. Scoop sweet potatoes onto the lentil mixture and spread into an even layer.
Bake for 35-45 minutes, until slightly crispy on top. Garnish with fresh thyme.